Cherry Linzer Cookies

Name: Cherry Linzer Cookies
Prep time: 40 min
Yield: Serves 23
Ingredients: 3/4 lb pound unsalted butter, at room temperature; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 3 1/2 cups flour; 1/4 teaspoon salt; 3/4 cup [[Chukar® Preserves]]; Confectioners' sugar, for dusting

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40 minutes

Serves 23

Ingredients

3/4 lb pound unsalted butter, at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup Chukar® Preserves
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350° F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 3/4-inch rounds with a plain or fluted cutter.
With 1/2 of the rounds, cut a hole from the middle of each round with your choice of cookie cutter.
Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Spread the Chukar® Preserves on the flat side of each solid cookie.
Dust the top of the cut-out cookies with powdered sugar and press the flat sides together with theChukar® Preserves in the middle and the powdered sugar on top.
Recipe from The Barefoot Contessa Cookbook